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clear bowl with colorful tortellin salad with brigh green parsely scattered about

Cheese Tortellini Salad

  • Author: Patty McGuire
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 12 1x
  • Category: Fresh Fare
  • Method: No Bake
  • Cuisine: American


Any time of year, any season at all, it’s the right time for a bright, fresh Cheese Tortellini Salad. Make it your own with any combination of veg and dressings.



For the Cheese Tortellini Salad:

  • 20 ounce package of cheese tortellini
  • 1.5 cups of sliced cucumbers
  • 1.5 cups of cherry tomatoes
  • 1 cup of Kalmata olives
  • 2 ears of corn with corn cut off the cob
  • 1.5 cups of fresh or roasted red bell peppers
  • 1/4 cup of red onion (optional)
  • 8 oz package of frozen asparagus
  • 12 oz package of fresh mozzarella balls marinated in oil

For the Dressing:

  • 3/4 cup olive oil (I used the oil packed with the cheese)
  • 3 tbsp red wine vinegar
  • 3 tbsp olive brine
  • 2 large cloves of pressed garlic
  • 2 tbsp fresh lemon juice salt and pepper to taste


  1. Cook the tortellini according to package directions.
  2. Cook the asparagus according to package directions.
  3. Rough chop the vegetables into approximately even sized pieces.
  4. Combine all the salad ingredients together in one large bowl.
  5. Whisk the dressing ingredients together until well combined.
  6. Pour the dressing over the salad and toss gently to combine.
  7. Serve immediately.
  8. Store leftovers covered in the refrigerator.
  9. Consume within 5 days.


This recipe is easy to personalize. Use the veggies you like the best and season your dressing to your liking.